Kitchen Temperature Log: Printable Weekly Fridge and Freezer Record
A temperature log is a weekly record of the readings from your fridges, freezers and hot-hold units. Checking at the start and end of service, and writing it down, shows you a problem early and proves you were in control.
What is inside
- A weekly grid for up to eight units, with morning and evening readings for every day
- A column for the safe range of each unit
- A table for what happened and what you did when a reading was out of range
- A line for the manager to review and sign
It suits restaurant, hotel, school and catering kitchens that keep chilled, frozen or hot food. The safe ranges and limits are left blank on purpose: write the ones from your own food safety plan and local public health requirements.
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Frequently asked questions
Who should take the readings?
Give the job to a named person on each shift and have a manager review the sheet each week. A log that nobody checks does not protect you.
What do I do when a reading is out of range?
Act at once, write down what you did in the action table and have a manager sign it off. Follow your own food safety plan for what to do with the food.
How to use this form
- Print one sheet per week and keep it near the units.
- Write the safe range for each unit in the Safe range column, using your own food safety plan.
- Take and record a reading at the start and the end of every service.
- If a reading is outside the range, act straight away and note the date, the unit, the reading and what you did.
- The manager reviews and signs the sheet at the end of the week.
- File the sheets so you can show them to an inspector or auditor.
